The Second Ultra Jam in the Signature Series. Firstly I made a ginger version of Yorkshire Dragon which makes it hotter and sharper. Then I mixed in Sichuan Pepper Corns before pouring over a bed of Bhut Jolokia flakes and pods in the same way as The Podfather. About 25 seconds in the Sichuan will give you a numb tingly sensation on your tongue which will then amplify the massive heat of the Jam… be very careful, it’s got more than a bit of a kick! In fact, up here at Chilli Jam HQ, we call this one ‘Chuck Norris in a jar!’

I start with a layer of Bhut Jolokia flake, select 3 very ripe dried Bhut Jolokia pods, pour over boiling Yorkshire Dragon Chilli Jam, and cap with another layer of Bhut Jolokia flake. This Jam will infuse and grow stronger in time and at some point, there are 3 whole Bhut Jolokia pods in there, re-hydrated in this seriously hot Chilli Jam!